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Flourless Chocolate Peanut Butter Muffins

I’m becoming more and more of a savory person over time, but sometimes I still really crave sweet baked goods for breakfast. Luckily these cravings usually strike on the weekend when I have a little more time to bake!

I’ve had this idea in my head for a while, but I just haven’t gotten around to it with a super busy summer, and then the holiday baking. But finally I decided to get serious about making some of these peanut butter chocolate muffins, and I’m so glad I did. They were a hit over the Christmas holidays, and I know I’m going to be baking these often for company in the future.

I learned a couple years ago that nut butters make a great replacement for flour in baked goods. Between the peanut butter and cocoa powder, that’s all these muffins need for a fluffy structure and plenty of moist cake-like texture. And as an added bonus these are made with real food ingredients instead of processed flour.

I made mine in the blender to avoid mashing the bananas, but it is a thick batter that might bog down certain blenders. If you don’t have a high powered blender, I’d recommend mashing the bananas by hand. Or you could blend the bananas and eggs together in your blender before mixing in the rest of the ingredients by hand.

You can just bake the batter as is, or you can add a few mini chocolate chips to the mix for more chocolately fun.

To decorate with a peanut butter swirl, add 1 teaspoon of peanut butter to the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter. And finally you can sprinkle some chocolate chips over the top for presentation.

You’ll know they’re done when they’ve puffed up in the middle, and a toothpick inserted in the middle comes out clean.

Let them cool a little on a baking rack for a few minutes before enjoying.

These can also be frozen and reheated gently in the oven at 250º until warmed through. I often make muffins ahead of time and reheat them when we have company. It’s so much easier in the morning if the muffins are already baked, and you can just concentrate on making some eggs and coffee!

Instructions

Preheat the oven to 350ºF and lightly grease 12 slots of a muffin tin.

Place all of the ingredients except the chocolate chips into a high powered blender, and blend starting on low. Use the tamper to keep the mixture moving and blend, increasing the speed if necessary until the batter is smooth.

If you don’t have a high powered blender, blend just the eggs and bananas until smooth. Then mix in the rest of the ingredients by hand.

When the batter is smooth, mix in the 1/4 cup of the optional chocolate chips by hand.

Portion the batter evenly into the 12 slots of the greased muffin tin.

If you want to add a peanut butter swirl, place 1 teaspoon of peanut butter on the top of each muffin. Then using a toothpick, swirl the peanut butter into the chocolate batter.

Then evenly sprinkle the additional 3 Tablespoons of chocolate chips over the muffin tops if desired.

Bake the muffins until puffed in the middle and a toothpick inserted in the middle comes out clean, about 15 minutes.

Cool for 15-20 minutes on a cooling rack before carefully removing the muffins from the tin.

Serve immediately, or cool until they reach room temperature before freezing them in an airtight container for up to 1 month.

Notes

I use the Enjoy Life brand of chocolate chips which are allergy friendly being gluten and dairy free.

Did you make this recipe?

40 Comments on “Flourless Chocolate Peanut Butter Muffins”

I make many recipes which I find online. I have never once commented on any of the recipes. But this one is absolutely exceptional! Best muffins ever! Moist and rich, but not too sweet.
Thank you and nicely done Kari!

Thanks so much, I’m so glad you’re enjoying the blog! I don’t currently have the nutritional info, but it’s something I’m working on adding this year. You can plug the recipe into an online recipe calculator if you’d like, and I’ll leave a link below!

I made these in a mini muffin pan (recipe makes 2 batches) and decreased baking time to 11 minutes. Grease the pan well or they will stick. Because of their small size, I only studded the tops with chocolate chips. Yum!

I never comment. However your recipe is by far the most amazing I have ever tried. I am not a sweet tooth and I did not have high expectations, you nailed it. Thank you for taking the time to perfect your recipes and allow us home cooks to have some wins. Really happy.

Thanks so much, it means a lot to me to get feedback on my recipes! I always do my best to make sure the recipes work and are fully tested, so I’m glad these went well for you. I think my biggest challenge is trying to write a good set of instructions, but I’m getting better with practice. Please let me know if you ever have any questions about the recipes, and I hope you find some more favorites! 🙂

Made these tonight! Felt like Macgyver because I didn’t have cocoa powder (randomly found 1 cocoa drink mix packet and added another 1/4 cup of flour to make the 1/2 cup). My PB was salted too so I omitted the 1/4 tsp salt. Also put less syrup in there because I figured the cocoa drink mix was filled with sugar. Yikes. I was a little afraid how these would turn out but your blog just made me uber-determined to make a PB muffin!

Anyway, these still turned out amazing and will totally be going into the rotation. Thank you!!

Oh my goodness! These are amazing!! I was afraid they weren’t going to turn out BUT they did and look EXACTLY like your picture. Your blog has been life changing! Makes being gluten free so easy. Thank you for fantastic and easy recipes!

I know some people have tried sunflower seed butter in my brownie recipe and had success, but I’m not sure if it would be the same with muffins, but I would think it should work. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!

I think coconut oil would work, but I’m not 100% sure. Avocado oil works a lot like canola oil does for texture in baked goods, butter and coconut oil have varied textures depending on each recipe, but I think the coconut oil should be fine in this case. I hope you enjoy them, and be sure to let me know how it goes, or if you have anymore questions! 🙂

I confess, these popped up on my Facebook feed and being 21 weeks pregnant, I started to absolutely drool!!! It’s crazy and yet it isn’t that you keep subbing in good ingredients for the bad ones, and yet your recipes come out way on top!! Like those scrumptious chocolate chips. Oh yum!!!

You had me at hello! I can’t handle that first picture! And I also can’t believe there’s no flour in this recipe! I am making these for sure!! I’ll just thank you now on behalf of my family! Thank you! And Happy New Year, my friend!

Almond butter usually works as a replacement for peanut butter and it usually gives me fluffier results, cashew butter seems to act the most similar to peanut butter if you’re looking for a fudgier muffin! 🙂

Hi everyone! My name is Kari. I’m enjoying country living here in the Flathead Valley, Montana. I love to create mostly healthy recipes, and occasionally a chocolatey indulgence. I hope you find something inspirational; let me know what you think. Read more…